Afghan Eggplant Recipe
Here is one of Grandma’s favorite
very delicious dishes from Afghanistan!
Frying pan, olive oil for sautéing (We use the green/gold Middle Eastern Olive Oil with sediment on the bottom)
1 large eggplant
1 large tomato
1 large sweet green pepper
4 oz thick Greek yoghurt
1 clove garlic minced
Dash of cayenne pepper
Heat olive oil in pan to a medium heat.
Peel and slice eggplant as thin as possible and sauté.
Thinly slice onion, tomato and pepper. Add to eggplant.
In a small bowl, mix the yoghurt with garlic and cayenne and set aside. DO NOT refrigerate.
Place cooked eggplant and veggies on a platter, pour yoghurt sauce over it and serve. Eat with pita bread, a grain such as rice or as a side dish with meat, fish or fowl.Click here
to download a copy of the Afghan Eggplant recipe